Raspberries and Cream Cake

My first order!  This cake was ordered for a Father's Day party.  It has six layers of raspberry cake and white cake inside, with vanilla and raspberry French buttercream swirled together on the outside and layered within.  Humongous and tall... the way a layer cake should be!

Raspberry Cake

makes 2 nine-inch layers

5 large egg whites and 1 whole egg, room temperature

1 cup frozen raspberries, thawed

3/4 cup whole milk

1 teaspoon pure vanilla extract

1/2 scraped vanilla bean

1/4 teaspoon almond extract

9 ounces cake flour

12 ounces granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, softened and cut into 12 pieces

Heat oven to 350. Grease, line, and flour 2 nine-inch cake pans. Puree raspberries in a food processor or blender until you have a smooth puree.  Strain into a medium saucepan, pressing with a spatula to get out as much juice as possible.  Cook over medium high heat, stirring often, until reduced to 1/4 cup. Stir raspberry puree and milk together in a liquid measuring cup.  Add egg whites and egg, vanilla, vanilla beans, and almond extract to the milk mixture and whisk together. Place flour, sugar, baking powder, and salt in mixing bowl. Mix dry ingredients with paddle attachment on low until combined. Add softened butter and beat on medium until butter pieces are smaller than peas. Increase speed to medium high and pour in all but 1/2 cup of the milk mixture. Let mix until smooth, 1 minute. Pour in remaining milk mixture and beat 1 more minute. Divide evenly among cake pans and bake 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks, cover with plastic wrap, and cool completely, 1 hour.